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Combine the crushed biscuits and butter and press into the base of a 8x4 inch loaf pan. Refrigerate until you make the filling.
To make the filling, whisk together the cream cheese, icing sugar, melted white chocolate and the espresso shot until smooth and lump free.
Fold in the whipped cream into the cream cheese mixture
Transfer the cheesecake mixture over the chilled base and dust with cocoa powder.
Refrigerate for 1-2 hours until set
.